dip

Coconut Oil Baba Ghanouj Dip

photo by recipe author

Servings: 6
Preparation Time: 1 hour

1 large eggplant
3 tablespoons Tahini
4 cloves garlic, smashed
1/2 lemon, juiced
1 tablespoon Expeller Pressed Coconut Oil
1 tablespoon Himalayan salt
1 teaspoon cumin powder, optional
1/4 teaspoon cayenne pepper flakes, optional
1 tablespoon olive oil, for garnish
fresh or dried parsley flakes, for garnish

Preheat oven to 400° F.

Prick eggplant skin with fork or cut a shallow slit along the side of the eggplant (to prevent eggplant from exploding). Place eggplant on a baking dish in middle or top rack in oven, and cook until eggplant shrivels and is soft and mushy and skin is somewhat charred, about 40-50 minutes.

Once eggplant has cooled to touch, peel skin and scoop insides into a bowl and mash (with a fork or potato masher).

Add tahini, garlic, lemon juice, coconut oil, salt, cumin, and cayenne pepper. Mix well.

Scoop Coconut Oil Baba Ghanouj dip into a serving bowl and drizzle with olive oil and garnish with parsley. Serve with warm flatbread or enjoy with freshly sliced vegetables, like cucumber, bell peppers, or carrots.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Pumpkin Pie Dip

photo by recipe author

Servings: 10
Preparation Time: 4 hours

1 1/2 cups coconut milk, chilled*
1/2 cup pumpkin puree
4 ounces coconut milk yogurt
1/4 cup maple syrup
1 teaspoon pumpkin pie spice
Fruit, cookies, etc., for serving

In a blender, combine the chilled coconut milk, pumpkin puree, coconut milk yogurt, maple syrup and pumpkin pie spice. Blend until smooth.

If desired, cut the top off of a pie pumpkin and scoop out seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.

Homemade Fresh Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!